Chihuly Lounge- Summer Weekend Afternoon Tea

Take a feast on all the names. Passion fruit mango éclair, casis violet écclair, mango éclair, caramel écair, mac-clair, cherry écair, cookies and cream écair, gula melaka écair, chocolate écair, green tea écair, mixed berries écair, hazelnt éclair, apple écair.

An Equador Rose

Say it with me. #iloveyouimissyousecretfriendshippleaseforgivemeremembermethankyoubemysweetheart. On a rose.

Chihuly Lounge- Summer Weekend Afternoon Tea

Take a feast on all the names. Passion fruit mango éclair, casis violet écclair, mango éclair, caramel écair, mac-clair, cherry écair, cookies and cream écair, gula melaka écair, chocolate écair, green tea écair, mixed berries écair, hazelnt éclair, apple écair.

An Equador Rose

Say it with me. #iloveyouimissyousecretfriendshippleaseforgivemeremembermethankyoubemysweetheart. On a rose.

Chihuly Lounge- Summer Weekend Afternoon Tea

Take a feast on all the names. Passion fruit mango éclair, casis violet écclair, mango éclair, caramel écair, mac-clair, cherry écair, cookies and cream écair, gula melaka écair, chocolate écair, green tea écair, mixed berries écair, hazelnt éclair, apple écair.

Archive for October 2011

Bowled- and Floored over by Flor

Sunday, October 30   keyboard  

Sunny

Tiny and suffocating like a toy house, everything comes in minature here. The small font, little brand label, the pastries themselves. Except for the tea.


French-japanese the cakes are chox-pastry style, bejeweled with a crown of fruits. Swamped by these oddly shaped and colour pastries you can ask them what is their signature here. It is the Waguri Millefeuille, chestnut cream (piped) and puff pastry, or the green tea cake.


The Vert (SGD 6.50)

OChaCha, Canelé, Rive Gauche, Pâtisserie Glacé, so what makes it so different (green) here? Green is no easy, it comes in a family. Transparent deep green, green, light green and white, 4 kinds of cooking methods to incorporate the green tea. It is an eggy wobbly mousse for the light green layer, another frothy mousse for the white cream layer, atop the base of crumbly regal bitter green tea cake. Adding dimension in a bite is this cold deep green green tea jelly at the top, matcha delicate and savoury like seaweed. For the ultimate nippon slam, the cake is decorated with hard-boiled sweet chestnuts, some chocolate rice and more crystal jelly.

P.S. Duxton Hill, Flor Patisserie.









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Have a Tea- have a tea break

Wednesday, October 26   keyboard  

Rainy

Have you seen so many milk before in your life? Ok, the shades. Red milk, strawberry is red; yellow milk, exercising some thinking; bananas, and et cetera.


Glorious, thick, literal. Green. So green that it could be turquoise. Very beautiful indeed. Upon steamed skimmed milk with mint, the description, it conjures to be that thin form of mint; the transparent liquid of brew, never to be Green Milk, like what insisted. On the tongue, it is so merry, so colourful, it is not really mint, but peppermint.


Green Milk (Iced) (SGD 5.80)

The milk is breathed of mint (herbs), and a cooling sensation of the candy thereafter.

P.S. The place also likes to play with colours. Pinky pasta, the utopia of red and white cream pasta sauce, pinky (sausage) pasta, or the chef managed to leave one or two of his behind? Anticipating.

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Much'(a) Mach'o green tea Panna Cotta, @ OChaCha

Sunday, October 23   keyboard  

Cloudy

Tea-ramisu, panna cotta, names that we associate with Italy. The former widely-famous and well propagated, but what exactly is a panna cotta? Stumbling, when trying to give it an accurate account.



Cotta(cream); Marigold, egg, pudding, it is actually an Italian procedure of throwing milk, sugar, and cream for blotting or setting, very similar to the cups of pudding we take.


Matcha Panna Cotta (SGD 4.50)

The panna cotta here tastes the exemplar of the italian custard. Soft-set, sweet, and not too heavy, some of the gummy warm qualities of a comfort food.


P.S. So mellow, even the (crystals) on top should be green tea sugar, and not matcha (finely milled green tea) powder anyhowwhere. The only matcha{green tea} about it could be the stubbly friction stitched within the custard, something like ice cream vanilla bean flavour.

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Apple of my i - iSalute, from BreadTalk

Sunday, October 16   keyboard  


Sunny

The transparent pantry of BreadTalk exhibiting a range of buns. The normal anpans brown, glazed, probably with a bean paste or two inside. But overlooking the anpans there is something wrong here, they are green(?) at their bulging bottoms, with an additional accessory on top. Not anpans sold?


The solidness of the green strikes you even more as you seem to get a link somewhere. And when you read the label title it explains the understanding you just had, apple, green, apple, 1955-2011, Steve, BreadTalk- commemoration.


Apple of my i (SGD 1.50)

It is a sweet bread, not of anpan (red beans) constitution but apple and cinnamon. The apple leaf is ingeniously adorned with a curry leaf, aromatic, yes, and the stem-ends are fashioned with the likes of a clove, or family.


Looking like meat of the bun; {cinnamon is known as 肉桂, meat of the laurels}, in chinese. The apple cubes are still turgid, crunchy, whilst the cinnamon smell is strong, almost like riveting in cinammon starawdust.

P.S. The bread is still melty and fragrant, sweet laced like the formula of BreadTalk. Apple, green, less signature if it was red(?).

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Black Swan II

Friday, October 14   keyboard  

Night


The animals going widow.


Black is(?) ethnicity, black is discriminatory? Why do we look at it this way, make things more sensitive, when it is the colour black.


When it is the other colours, we think of descriptive, moving from the point of singling it out and centering on it.

P.S. We have discriminated black so much to focus on it.


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Giving the cows a run for their money- Green Tea Milk Curd

Thursday, October 13   keyboard  

Sunny

Chomp Chomp Milk Curd, 忠忠七彩奶花, does it have what it takes to attest for its name? Two reds bandung and strawberry, orange mango, yellow original egg, two greens honeydew and green tea, blue grass jelly, browns mocha and chocolate, and white almond and new green ice jelly (文头雪), the wobbly orange gelatin you find in shaved ice.


Green Tea Milkcurd (SGD 1.50)

Milk is the default egg, because besides the original egg milk curd, the rest should be green tea curd, or grass jelly curd.

P.S. Not milky, beany, custardy but jelly! The green tea milkcurd tastes like aloe vera and honey, sweet, refreshing, cleansing, of cooling tea; probably only the thinness of cooling tea reminiscent of tea, {green}s and like.

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Colour (and Ca2+) me crazy- Baby {Kidorikko} Biscuit

Saturday, October 8   keyboard  

Sunny


Finally, the stash in the larder only has one left! [Exp: 2012]



Baby teething biscuits. Non-(bland tasting) as opposed to how they look. They usually encroach in the system of reversal, the fondness and reverie of it imploring grown-ups to buy and eat.


Bourbon Kidorikko (SGD 2.35)

These are bought, products of mass-production and not hand-baked. Surpassers of feasibility and practicality tests. Insistence and allure of the store-found.

P.S. The pig, seal, puppy, rabbit, koala, fish, happy turtle, duck, alligator. Like join the dots for tots' exercise, this one's fill in the colouring page (inventively). They are dense, intense, sweet and buttery. The pink parts a tangy, sourish tone, slightly more crisp towards those of an icing base. Same with the green, or hallucinated as sweeter? A side-note are the fillers {colours}, read as caramel, red beet, gardenia, safflower yellow, carotene in the ingredients list.

P.P.S. Though, the cat, as noted on the yellow side of the cube, and a chick with green wings are missing in the total assortment of animals. 50%, 500mg of your Ca2+ intake for a day.

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Flipping a Korean prata- Green tea glutinous

Sunday, October 2   keyboard  

Cloudy

At the basement of Takashimaya, there is this korean stall selling kimchi and ready-made dishes. However, it also has a frying stand. Some of it includes pancakes that are green, and white, and fishcakes that are purple, and yellow.


The label reads Hot tok, probably hotteok for korean rice pancake. It brackets with Korean Prata (with brown sugar filling.) Looking extraordinary in white or (lime) green colour, they appear genial and gentle enough, in flaccid, flattish cake mounds. However upon order they are tossed and grilled, over the hot stove for minutes till they are tight and browned. So this is how the Prata (of it) comes about?


Hot tok (Korean Prata) (Green Tea) (SGD 1.50)

The one in white glutinous rice (flavour) and this one green tea. Rice; glutinous, making more sense to cuisine of korean backgrounds. Green tea alluding a more enigmatic shade to the already korean, rice, sweet prata.

P.S. The hotteok is sweet, pliable and chewy with a separate maple-brown filling inside. It tastes like a honey maple pancake of rice nature, lodged with pine nuts, one of the more surprising things one has eaten; never to expect it to turn out this way. Besides being green one of its factor.

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Fall for japan- Hokkaido Autumn Fair 2011

keyboard  

Cloudy

The mountain buns more than plain. Such as taiwan mountain buns purple, light brown, grey, green, orange, yellow, red, for yam, brown sugar, black sesame, spinach, pumpkin, egg, and strawberry flavours.



Does it correlate here also? The brown also brown sugar, green japanese green tea, while the white still plain but with red bean.



Sweet Buns (Brown sugar) (Green tea) (White) (SGD 6.00) (3 pcs)

The san iro 3色 of japan. The other 3色 are premium strawberry|premium whipping cream|matcha for roll cake (red, yellow, green). The way japan portrays tri colours (brown, green, white; here). Finally, a lavish all green, whereby it is authentic rich matcha japanese green tea for the green. A bit sweet like the nectar, with delicate white bean paste dissolving in your mouth for the green tea bun.

P.S. If you notice, the nature of the produce differs slightly. This is because of the different availabilities when the Fair brings in. From last Summer's rare cheese and milk ice cream, to this Autumn's fresh vegetables and brown sugar buns.

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